Salmon Bites with Avocado (Print Version)
# Ingredients:
→ Meatball Ingredients
01 -
1/2 cup breadcrumbs
02 -
1 egg, whisked lightly
03 -
2 tablespoons chopped fresh parsley
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon paprika powder
06 -
A pinch of salt and a dash of pepper
07 -
1 gathered tablespoon of olive oil, for baking
08 -
1 lb salmon fillet, skinned, and roughly minced
→ Creamy Avocado Sauce
09 -
1 clove garlic, finely grated
10 -
1 tablespoon fresh lemon juice
11 -
Salt and black pepper as needed
12 -
1 avocado, ripened to perfection
13 -
1/4 cup tangy sour cream
→ Optional Toppings
14 -
A sprinkle of freshly chopped parsley
# Instructions:
01 -
Turn on the oven, setting it to 375°F (190°C). Spray a little oil or grease some olive oil on a baking sheet.
02 -
In a big bowl, toss in the chopped-up salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and pepper. Mix everything gently but thoroughly until combined.
03 -
Scoop out some of the mixture—around a tablespoon for each meatball—and roll into small balls. Lay them spaced out on the greased baking sheet. Give a light drizzle of olive oil on top, then bake for 12-15 minutes, checking for firmness and ensuring they reach 145°F (63°C) inside.
04 -
While the meatballs cook, whip up the avocado sauce. Throw the avocado, sour cream, lemon juice, minced garlic, salt, and pepper into a food processor or blender. Blend it until it’s creamy. Add a little water, one teaspoon at a time, if it's thicker than you'd like.
05 -
Once cooked through, place the meatballs on a plate. Spoon over or set aside the avocado sauce for dipping. Sprinkle some parsley on top if you’re feeling fancy.
# Notes:
01 -
Serve these as party snacks or pair them with veggies or a salad for a main dish.
02 -
Freeze the salmon for 10-15 minutes beforehand to make cutting it easier and less messy.
03 -
Prepare the avocado sauce in advance, covering it tightly with wrap against the surface to keep it from browning.